Photo Credit: Ashley Cuoco

Have you all been watching Sur La Table’s new show Scraps? If you haven’t, drop whatever you’re doing and head here for full episodes!¬†FYI has partnered with Sur La Table to produce the new series Scraps, where national Sur La Table Chef Joel Gamoran travels cross country creating incredible meals using the things most people throw away: scraps such as bruised apples, shrimp shells and carrot tops. What they’re doing is so creative and inspiring. They’ve taught me to think twice about the things I would normally throw away. You’d be surprised how absolutely delicious something scrappy can be. Save your scraps!

I recently bought beets for a cake recipe. Left over with a bunch of greens, I immediately saw this as an excellent opportunity to get scrappy. I’m a huge fan of creamed spinach. The beet greens and stems have a similar flavor. AND did you know that there’s even more nutrients in the leaves and stems than in the beets? Packed with antioxidants, fiber, zinc, protein, vitamin B6, the list goes on! Paired with a cream sauce and crispy lemon breadcrumbs for crunch, this is a serious keeper recipe. I’m pulling it out the next time I host a dinner party. Scrappy is the new sexy, y’all.

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

 

  • 1/2 cup plain panko bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • salt
  • 2 large bunches beet greens and stems, cut into 1/2″-1″ pieces
  • 2 tablespoons unsalted butter
  • 1 medium shallot, diced
  • freshly ground pepper
  • 3/4 cup heavy cream
  1. Preheat oven to 400 F. Combine breadcrumbs, oil, and lemon zest on a baking sheet and season with salt. Toast until golden brown, about 5 minutes.
  2. Cook beet green leaves and stems in a large pot of boiling salted water until tender, about 1 minute. Drain and place into a bowl of ice water to cool. Drain well and squeeze well between paper towels to remove excess water.
  3. Heat butter in a saucepan over medium heat. Add shallots, beet greens and stems. Season with salt and pepper. Cook until tender, about 5 minutes. Add cream and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Season with salt and pepper. Top with breadcrumbs just before serving.

Recipe adapted from Bon Appetit.

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